Strawberry and Cream Cheese Filled Muffins
Indulge in the perfect blend of fruity sweetness and creamy decadence with these Strawberry and Cream Cheese Filled Muffins! Bursting with fresh, diced strawberries and a luscious cream cheese center, these muffins are a delightful twist on a breakfast classic. The fluffy, moist batter is enriched with buttermilk and a hint of vanilla, while the surprise cream cheese filling adds a rich, tangy contrast to the sweetness of the strawberries. Perfectly golden with a tender crumb, these muffins are easy to make in just 40 minutes and deliver bakery-worthy results right at home. Whether served warm for brunch or as an on-the-go snack, these irresistible strawberry cream cheese muffins will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups buttermilk
- 0.5 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 2 units large eggs
- 8 ounces cream cheese, softened
- 0.25 cups powdered sugar
- 1 cups strawberries, finely diced
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a medium mixing bowl, combine the buttermilk, melted butter, vanilla extract, and eggs. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. The batter will be thick.
In a small bowl, prepare the cream cheese filling by mixing together the softened cream cheese and powdered sugar until smooth and creamy.
Gently fold the finely diced strawberries into the batter.
Scoop a heaping tablespoon of muffin batter into each prepared muffin cup, spreading it to cover the bottom.
Add a teaspoon of the cream cheese mixture on top of the batter in each cup.
Top with another tablespoon of the batter, ensuring the cream cheese is completely covered.
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin portion comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Strawberry and Cream Cheese Filled Muffins!
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 207.8 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 646 mg | 50% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
